Reviewed: Nov. 24, 2009

Easy AND delicious, and I keep these ingredients on hand. I cut the recipe in half since I wasn't cooking for a crowd. I substituted Mrs. Dash and Green Beans because I was out of basil and peas. I even used a heart-healthy baking mix- I just dropped it over the top instead of shaping actual biscuits. I cut down the cook times by a few minutes because of the smaller portion. The liquid thickened up nicely- it definitely had that rich, creamy taste- without the extra fat and calories. This would be a delicious way to use up a rotisserie chicken (or leftover turkey). Perfect dish for a cool fall/winter meal. I'll definitely be making this again.

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KellyTeaches

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Reviewed: Nov. 23, 2009

Really enjoyed this one. I added corn and mushrooms since I had them and needed to use them up. The mushrooms were a great addition. Next time I will add more carrots. Overall very good. I still like pot pie better, but this is an easy alternative.

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PKCook

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Reviewed: Nov. 22, 2009

I liked this recipe and I will definitely make this again. I did make a few alterations. I made a half recipe since there is only 2 of us. I was hoping for leftovers so I didn't have to cook the next day but there weren't any. I sauted in olive oil instead of butter. I don't care for celery so I used a combination of frozen peas, carrots and corn. I didn't have any fresh garlic so I sprinkled in a little bit of garlic salt. I estimated the spices and it turned out fine. The sauce turned out thick not runny which is how I like it. For the biscuits I used the fluffy whole wheat recipe from this site and forgot to add in basil. I also used another reviewers suggestion and I cooked the biscuits separately and spooned the mixture on top instead of cooking in the oven. I was hungry and didn't want to wait 40 minutes.

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Beth

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Reviewed: Nov. 20, 2009

Very good. The family liked it. It will be added to our regular recipe file. Since I was running out of time I did use Pillsbury buttermilk bisquits and sprinkled the basil on top. It came out quite nice.

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suzanne

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

I wanted to give this a five but because I followed it to the t, it just came out a little too seasoned. Tasted good, but I wanted great, amazing, wow! I would have gotten rid of the herbs, ie, basil and stuck with less, like pepper and salt. I would have used a little less flour next time, too much flour I think with the biscuits and all and add more milk instead of just the chicken broth. Overall, quite yummy, but not unbelievable. My husband, however thought it was great..I dont know if he was trying to make me feel better or what..Anyhow, also, I made the biscuits from scratch, do not add any herbs to these.. or any herbs to this recipe.. Remember, less is more.

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Mommie2Angel

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Reviewed: Oct. 21, 2009

What a wonderful way to use up that roasted chicken leftovers! I wanted a good tasting recipe without the condensed soup and this was just the ticket. I also looked up a recipe for the buttermilk baking mix and found "Biscuit Baking Mix" by Tami Christman (also at allrecipes.com) Together they were a thumbs up from even my picky teenage boys. And...I had everything on hand and saved a trip to the grocery store.

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Laura Biolsi

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Reviewed: Oct. 20, 2009

Excellent! I was so excited to find a chicken pot pie/biscuits recipe that did not call for condensed soup (yuck!)! Made this for dinner last night pretty much following recipe as written. Omitted celery (none on hand), added mushroom and diced red potatoes (pre cooked in the microwave), used fresh peas and doubled the garlic. Did 6 drop biscuits on top and while this worked fine, would prefer to do smaller drops next time - like 10 or 12 small drops. Also, could cut biscuit batter back by 1/4 and still have plenty. Ended up throwing out 6th biscuit because there wasn't enough chicken-y goodness to adequately cover it. Easy peasy although it takes a little more effort than a dump and bake recipe but well worth the effort! Tastes great!

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kaniger

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 6, 2009

I was looking for a casserole that didn't need milk or cream of whatever soup! This is wonderful, hearty comfort food! I make it with "Simon and Garfunkel" chicken (skinless, boneless chicken breast coated in olive oil, sprinkled with parsley, sage, rosemary & thyme and baked for 30-35 mins in 350 oven). I use parsley in place of the basil so as not to have too many competing spices. This is very tasty with the biscuits but is also good with noodles or just plain white rice.

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HNECKONE

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Reviewed: Oct. 6, 2009

Yummy! I used frozen peas and only 1 tsp. of basil in the biscuits because I was worried it might be too much for our taste. As for the biscuits I followed the recipe on the Bisquick box which calls for 2 1/4 cups mix and just dropped the biscuits on top. It made 9 biscuits which covered the top just right. Very easy & delicious. Great meal on a cool day. Thanks!

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cindyt

Cooking Level: Intermediate

Living In: Augusta, West Virginia, USA

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Reviewed: Sep. 28, 2009

Wow! I can't believe how good this is. I am not someone that likes to mix my food together and I'm not a casserole person. I made this for a sick neighbor and ended up eating some myself! I used corn, carrots, celery and potatoes because that's what I had on hand. I also made buttermilk biscuits and flattened them a bit and added to the top. I didn't have a mix so my biscuits were scratch. I brushed with butter and omitted the last fifteen minutes covered with foil. It didn't need it. I'll make this one again!

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JBMAG4

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Reviewed: Sep. 10, 2009

My whole family LOVED this recipe!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Aug. 25, 2009

Very enjoyable but the chicken could use a little more seasoning next time.

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15HourNap

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Reviewed: Jun. 14, 2009

This was good! I added a little frozen corn and some parsley flakes and poultry seasoning. Still a little bland. Maybe add some more herbs next time but I will make it again! Maybe add some mushrooms next time too.

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COGRANDMA4

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Reviewed: May 29, 2009

This came out pretty well, I love basil and think I went a bit heavy on it which threw the flavor off the first time. I made my own bisuits (DO IT!) and it is a warm, satisfying meal for a chilly evening. Nothing over the top though.

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AnnesGazFam

Cooking Level: Expert

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Reviewed: May 22, 2009

This was good, I made my own biscuits, but I will warn you that you don't want too much biscuit dough on top make thinner biscuits than usual because it can get doughy and biscuits can over power the chiken mixture which taste great.

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amy

Cooking Level: Intermediate

Living In: Wilkie, Saskatchewan, Canada

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Reviewed: May 17, 2009

The kids loved it, the husband loved it. I wasn't so sure about the basil...which surprised me as I'm usually the one who loves new flavors.

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GingerBlue

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Reviewed: May 14, 2009

Very good, though it could be a little more flavorful as written. I made this once a while ago as written and it was good, just a little bland. This time I seasoned the chicken breasts with garlic powder and onion powder and then pan seared them in a little butter. I removed them from the pan and then cooked the veggies. I used frozen peas instead of canned and added corn. I also used 1 cup whole milk and 3 cups broth and sliced the chicken and added it back in. Then I used "E-Z Drop Biscuits" from this site b/c I was out of mix. The second time, with my changes, was a five star dinner; but as written I'll give it four stars.

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White Raven

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

Living In: Healdsburg, California, USA

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Reviewed: May 2, 2009

Awesome. LOVE that this recipe does not include canned soup. We used 3 good sized chicken breasts (shredded) and more veggies. Also threw in more garlic. Oh, and this was totally delicious using buttermilk biscuit dough from the refrigerator section. YUM!

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MadtownCooking

Cooking Level: Intermediate

Home Town: White Bear Lake, Minnesota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Apr. 30, 2009

I give this recipe 4 stars to average out the family concensus, I would give it 5 stars and everyone else probably a 3. Will change up the veggies to whet appetites more next time. Thanks for the springboard recipe!

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lovebeingamom

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Twin Falls, Idaho, USA

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Reviewed: Apr. 21, 2009

Yum! Hit the spot! I wanted something different and I saw a recipe for something similar to this but used canned soup,etc and I wanted something not using soups. This was it! Thank you! I enjoyed my dinner tonight and the only thing that I changed was the veggies. I used onion,celery and broccoli pieces instead of carrots and peas. I am positive that carrots and peas would be great as well. I was just craving a broccoli dish. I used bisquick and buttermilk for my biscuits and I replaced basil in this recipe with Mrs.Dash Tomato,Basil,Garlic Seasoning. I also cooked the biscuits separately from the mixture and enjoyed it this way.

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